Name: Glazed lemon and vanilla madeleines
Cook time: 10 min
Total time: 10 min
Ingredients: 125 gram butter, melted; 2 eggs; 1/3 cup (75g) caster sugar; 1 tablespoon finely grated lemon rind; 1 teaspoon vanilla bean paste; 2/3 cup (100g) plain flour, plus 1 tablespoon extra, for dusting; 1/4 teaspoon baking powder; 1 cup (160g) icing sugar; 2 teaspoon butter; 1/4 cup (60ml) lemon juice

Ingredients

125 gram butter, melted

2 eggs

1/3 cup (75g) caster sugar

1 tablespoon finely grated lemon rind

1 teaspoon vanilla bean paste

2/3 cup (100g) plain flour, plus 1 tablespoon extra, for dusting

1/4 teaspoon baking powder

1 cup (160g) icing sugar

2 teaspoon butter

1/4 cup (60ml) lemon juice

Method

1.Preheat oven to 200°C. Grease 20 holes from two 12-hole madeleine pans with 1 tbsp of the melted butter. Dust with extra flour.

2.Beat eggs, sugar, rind and paste in a small bowl with an electric mixer about 5 minutes or until thick and creamy.

3.Sift flour and baking powder twice; fold into egg mixture with remaining butter. Drop level tablespoons of mixture into pan holes.

4.Bake madeleines about 10 minutes or until golden and firm to touch. Stand in pans 2 minutes before transferring to a wire rack over an oven tray.

5.Meanwhile, to make glacé icing, sift icing sugar into a small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over a small saucepan of simmering water. Stir until icing is of a pouring consistency. Do not overheat.

6.Spoon icing over madeleines; stand 5 minutes or until set.